These biscuits aren’t the typical tender Southern-style biscuit—they’re a little less fluffy, more hearty and virtually fat-free. source Relish
The Greek Yogurt makes these biscuits very tangy, but still delish. If you want to go virtually fat-free…you must give them a try.
1 1/2 cups White Lilly self-rising flour (plus more for flouring surface)
1 teaspoon salt
1 1/4 cups plain Greek Yogurt (2- 6 oz greek yogurt cups)
Preheat oven to 450F.
- Whisk flour and salt together in a large bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms.
- Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2-inch thick. Flour again if necessary and fold dough in half a second time. Pat dough into a 1/2-inch thick round.
- Dip a 2-inch biscuit cutter into flour and cut out biscuits without twisting. 5. Place biscuits close together on a baking sheet. Bake 10 to 14 minutes, until light golden brown. Serve hot.
Good to have this recipe, Karen. I like odd variations for the mornings when I’m out of something I usually use.
I made these this morning and I really liked them. I was surprised they turned out like a real biscuit…:) I had some apple butter with a hot biscuit and thought…this recipe is a keeper. Hope you try them and thanks for the comment.
Oh my gosh, so gorgeous. They look so good.
Thank you!
I really was surprised, they’re good. They taste like a buttermilk biscuit, only with more tang.